Egg Custard

Bring the egg yolks with water to a boil and let simmer without stirring until it reaches the thread stage

While that's cooking, strain the whites and eggs through fine-mesh sieve and mix only to combine

When the custard reaches the thread stage, remove from heat and immediately add 2 tablespoons of the yolk mixture; when coagulated, return to heat and whisk with a spatula

Remove and drain off excess liquid

Repeat this process, adding a little cold water as needed to prevent the custard from thickening too much

Trim edges with a knife

Place these edges in the middle of the plate

Roll and serve with warm custard sauce

Serve about 20 egg custards.